STUDY OF AMINO ACID PROFILE OF WHITE MULBERRY LEAVES RAW MATERIAL AND DRY EXTRACT BASED ON IT
DOI:
https://doi.org/10.11603/2312-0967.2021.1.11981Keywords:
white mulberry leaves, dry extract, amino acidsAbstract
The aim of the work. Study of the amino acid profile of white mulberry leaves raw material and dry extract based on it.
Materials and methods. Four samples of white mulberry leaves raw material were collected in Volyn, Mykolayiv and Ternopil regions, and one sample was purchased as a dietary supplement "Morwa biała" (APTEO NATURA, Poland). Dry extract of white mulberry leaves was obtained from the raw materials of domestic origin by the fractional maceration method, using the ethanol (80-60%, v / v). The study of the qualitative and quantitative composition of the white mulberry leaves raw material and its dry extract was carried out by high performance liquid chromatography.
Results and discussion. Amino acid profiles of the four studied samples of the domestic origin raw material are the same in composition and quite homogeneous in content. The profile of white mulberry leaves contains 14 amino acids in the free state for raw material and 13 – for the its dry extract, of which essential and partially essential are the 7 and 2 for raw material and 5 and 2 for the dry extract respectively. The content of amino acids, in the free state, for different samples of raw material ranged from 0.48 to 0.70% and for the dry extract it was 0.72%; in terms of content, the leaders in the raw materials were: glutamic acid, proline, aspartic acid, valine and alanine, while in the extract – arginine, proline, glutamic acid, valine, aspartic acid. The bound amino acids profile for the raw material is represented by 16 compounds, among which the leaders in content were: glycine, leucine, arginine, glutamic and aspartic acids, alanine and phenylalanine. The total content of free and bound amino acids (4.09-4.67%) for the samples of domestic origin raw materials was slightly inferior to total content of them for the sample of dietary supplement purchased at the pharmacy - 5.22%.
Conclusions. 1. The amino acid profiles of the five samples of white mulberry leaves were studied by HPLC. It is established that the composition is quite homogeneous, and the total content ranges from 4.09 to 4.67%.
2. The 13 amino acids were identified in the free state, of which 5 are essential and 2 are partially essential, in the dry extract of white mulberry leaves. Were determined the content of free amino acids in the extract – 0.72% and the total content of free and bound amino acids – 1.99%.
3. The presence of free and bound amino acids must be taken into account when examining the stability, storage conditions and shelf life of raw material and dry extract of white mulberry leaves.
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